Sweet Potato Recipes

 
Here are a few sweet potato recipes that we hope will make your sweet potato harvest even more enjoyable.
 
Sweet Potato Pie

1 ½ cup Sweet Potatoes, mashed
1 tsp. Nutmeg, can use apple pie spice
½ cup sugar
2 Eggs, beaten
1 small Pet Milk® or Carnation Milk®
2 Tbsp. Margarine

Mix. Pour in unbaked pie shell. Bake at 350° until done. (when a toothpick inserted near center comes out clean)

Candied Sweet Potatoes

3 large sweet potatoes
1 cup firmly packed brown sugar
½ cup sugar
1 Tbs. all-purpose flour
1 tsp. salt
1 cup water
1 ½ Tbs. butter or margarine, melted
1 Tbs. corn syrup
1 tsp. vanilla extract

Cook sweet potatoes in boiling water 30 minutes or until tender. Let cool to touch; peel and cut into ½ inch slices. Arrange slices in a lightly greased 13x9x2 inch baking dish. Combine sugar, flour, and salt in a medium sauce pan. Add remaining ingredients, stirring well; bring to boil. Remove from heat, and pour syrup over sweet potatoes. Bake at 325° for 2 hours. Yields 6 servings.


Sweet Potato Biscuits

2 cups sifted all-purpose flour
3 tsp. baking powder
½ tsp. baking soda
¾ tsp. salt
3 Tbsp. brown sugar
Dash of cinnamon
½ cup melted butter
1 cup boiled, peeled mashed sweet potatoes
2/3 cup buttermilk

Sift dry ingredients. Beat melted butter into sweet potatoes. Add dry ingredients, stirring in a little at a time, alternating with buttermilk. Mix just well enough to moisten thoroughly. Form into a ball; turn out into lightly floured board. Lightly pat top side with flour as well, since it is rather sticky butter.
Roll out to ½ to ¾ inch thickness with a floured rolling pin. Cut with a floured biscuit cutter. Bake in a preheated 450 degree oven for a bout 20-25 minutes. Makes 12-24 biscuits.

Sweet Potato Casserole

3 cups mashed sweet potatoes
¾ cup sugar
½ cup melted butter
2 eggs
1 tsp. vanilla
1/3 milk
1 cup coconut

Mix together.

Topping:
1 cup brown sugar
½ cup flour
½ cup butter
1 cup pecans

Mix together. Spread over top of sweet potatoes. Bake for 23 minutes at 350°

Sweet Potato Corn Bread

2 c. Sifted Flour
2 c. Cornmeal
2 ½ Tbsp. Baking Powder
2 tsp. salt
½ cup sugar
4 eggs
¾ cup milk
1/3 cup oil
2 2/3 cups Mashed Sweet Potatoes

Sift flour with cornmeal, baking powder, salt and sugar; set aside. Combine eggs, milk and oil in a large bowl; beat until smooth. Add sweet potatoes; beat until blended, Add flour mixture, stirring only until flour mixture is moist. Spoon into 2 greased 8” pans. Bake at 425° for 35-40 minutes.

Sweet Potato Pie Cake

1 box yellow cake mix
2 cups mashed sweet potatoes
1 large can condense milk
4 eggs
1 cup white sugar
½ cup brown sugar
2 sticks butter or margarine
½ cup flour
1 ¼ tsps. nutmeg
1 ¼ tsps. cinnamon
1 tsp. vanilla
1 cup chopped nuts (optional)

Reserve 1 cup cake mix. Combine remaining cake mix, 1 stick melted butter or margarine and 1 egg: pressed into 9x13x2 inch pan. Mix together sweet potatoes, 3 eggs, 1 cup sugar, ½ stick melted butter or margarine, condensed milk, 1tsp nutmeg, 1 tsp cinnamon and tsp vanilla; pour over crust. Combine the cup of reserved cake mix, ½ cup flour, ½ cup brown sugar, ¼ tsp nutmeg, ¼ tsp cinnamon and ½ stick soft butter or margarine; mix until crumbly. Sprinkle over pie mixture; top with chopped nuts, if desired. Bake for 40 minutes at 350°. Good served with a dollop of Cool Whip or vanilla ice cream.

Sweet Potato Fritters

1 cup grated sweet potato
1 cup sifted flour
2 Tbs. sugar
¼ tsp. salt
1 egg, beaten
½ cup milk
Oil for frying
In bowl, combine all ingredients and mix well to form batter. Drop by tablespoonfuls into hot oil. When brown, drain, sprinkle with sugar.

Sweet Potato Salad

4 cups peeled sweet potatoes
1/3 cup vegetable oil
5 tsps. Lemon juice
1 tsp minced fresh tarragon
Salt and fresh ground black pepper

Julienne potatoes (cut into thin strips). Parboil potatoes 3-5 minutes until tender, plunge into cold water, drain immediately, then put in a medium sized bowl. In a small bowl combine oil, lemon juice, tarragon, and salt and pepper to taste. Pour over potatoes and toss to coat. Refrigerate at least 2 hours and serve cold. Makes 4-6 servings.

Sweet Potatoes on Pineapple Rings

2 cups mashed cooked sweet potatoes (prepared without milk or margarine)
½ cup packed brown sugar
3 Tbs. margarine, melted
¼ tsp. salt
¼ tsp cinnamon
¼ tsp. nutmeg
1 can (20 oz.) pineapple slices, drained
10 miniature marshmallows

In a large bowl, combine the sweet potatoes, brown sugar, margarine, salt, cinnamon and nutmeg. Place pineapple slices in a greased 13x9 inch baking dish. Top each slice with ¼ cup sweet potato mixture and a marshmallow. Bake uncovered at 400 degrees for 10-15 minutes or until heated through.

Sweet Potato Cake

1 cup butter or margarine
1 ¼ cup packed brown sugar
¾ cup sugar
4 eggs
1 ½ cup mashed sweet potatoes
2 ½ tsp. vanilla
3 cups all-purpose flour
2 ½ tsp. pumpkin pie spice
1 tsp baking soda
¾ tsp. ground ginger
¼ tsp salt
1 cup finely chopped pecans
1 cup finely chopped dried apricots

Apricot Glaze:
2 cups confectioner’s sugar
½ cup apricot nectar 
2 tsp. grated lemon peel
Pinch salt

In a mixing bowl, cream butter and sugars. Beat in eggs, one at a time, mixing well after each. Beat in sweet potatoes and vanilla. Combine dry ingredients, stir into creamed mixture. Add pecans and apricots. Pour into a greased and floured 10 inch tube pan. Bake at 350° for one hour or until toothpick inserted near center comes out clean. Cool in pan 15 minutes before removing to wire rack. Combine glaze ingredients. Drizzle over warm cake. Yields 12 servings.
 
   

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Updated on February 10, 2019